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Combine until completely smooth.
Buttered lined sheet pan.
Turnips and greens...
Slab bacon, onion, thyme, garlic. Base for braised kale.
Pound herbs, honey, garlic and salt until smooth, finish w/ few drops of lemon.
Parsley, sage, marjoram, garlic, honey comb, good olive oil and salt.
Next up... Herb, garlic and honey rub for my pork crown roast...
Decant duck liver mousse into a terrine, cover the surface w/ plastic wrap and chill for 2 hours.
Purée livers until completely smooth, finish w/ a touch of cream. Just a touch.
Discard thyme branches, add livers to blender. Add back cooking liquid if needed.
Finish MR liver w/ a few drops of lemon juice and reserve all drippings in a bowl.
Sauté fresh livers first.
Grape seed oil, great w/ foie, real clarity in flavor.
Step 4, screaming hot large saute pan.
Step 3 season both fresh duck liver and foie w/ sea salt, white pepper, sugar and all spice.
Step 2 dry fresh duck liver w/ paper towels.
Step 1, break the foie apart and clean out veins w/ sharp knife
Christmas Dinner. California Duck Liver Mousse . Ingredients
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